Preparation:

In a nonstick skillet over medium heat, cook ground turkey, stirring to break up the meat, until browned, about 5 minutes. Add onion, garlic, and bell peppers and sauté, stirring occasionally, until tender, about 5 minutes.

In a medium-size slow cooker, combine tomato sauce, tomatoes, chicken broth, black and kidney beans, pumpkin purée, quinoa, chili powder, cumin, paprika, cinnamon and salt. Add turkey mixture and stir to combine. Cook on low 5 to 6 hours or on high 3 to 4 hours. (You can also simmer this in a large pot on the stove for about 3 hours or bake it in an ovenproof dish in a 300-degree solar oven for about 3 hours.) Serve as desired with yogurt, cheese or other healthy chili toppings.